Nutritional Facts

Directions

Cook noodles according to package directions; drain. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings.

In the drippings, saute the green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon.

Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.Yield: 4-6 servings.

Originally published as Bacon Tomato Casserole in Casserole Cookbook
2001, p84

"Wow. Totally expected to not like this recipe as I hate tomatoes but it turned out to be so delicious! Couple things I changed. I didn't add the pepper, gives my mom heart burn. I upped the onion to one whole medium onion(cooks down) and I added three garlic cloves and a large handful of chopped basil. I also added two teaspoons of sugar to sweeten the tomatoes. Marjoram wasn't added because I didn't have any. I knew this recipe was a keeper when my mother griped over the lack of leftovers and then requested it again a couple night later."

"This was really good! I quickly made a small batch of my own stewed tomatoes with tomatoes from my garden. Since we have 6 kids, I doubled the amount of noodles, and it didn't effect the flavor. It was delicious, and still not enough! I didn't use the green peppers because I didn't have any, but it didn't hurt it."